- Place oil, maple syrup, vinegar, mustard, soy sauce, onion and garlic in a large re-sealable plastic bag. Add flank steak and thyme sprigs. Seal bag and mix well. Marinate meat for 1 hour in the fridge.
- Preheat barbecue at medium-high heat.
- Remove steak from bag and drain well. Place on oiled barbecue rack. Grill with the lid down for about 6 to 7 minutes. Turn steak over and continue grilling for 3 to 4 minutes or until desired doneness.
- Place steak on a work surface and cover with aluminum foil. Let meat rest for 5 minutes. Thinly slice steak with a knife on the diagonal, across the grain. Serve with grilled potatoes, a salad of season vegetables and fresh thyme leaves.
TIP: How do you know when it's time to turn over meat on the barbecue? When it no longer sticks to the hot grill!